ALECTIA offers professional sensory analysis of beer products to the global beverage industry

3-7-2013 — /europawire.eu/ — ALECTIA offers what is probably the most professional expert panels for sensory analysis in the world of modern brewing. The panel has its origin at the Danish Alfred Jørgensen’s Laboratory (AJL) founded in 1881 and thus draws on experience gathered over more than 100 years. ALECTIA’s sensory panel analyses beer from markets all over the world, and our sensory analysis section is ISO-certified – ensuring that we meet our customers’ needs quickly, systematically and efficiently.

Our main services
A professional un-biased reference panel:
ALECTIA’s panel analyses samples from beer markets all over the world and allows you to get a sensory analysis of your products which is free from in-house bias. A standard ALECTIA Profile Analysis considers more than 70 flavours and other characteristics such as foam and haze/floaters, thus providing a detailed and objective assessment of your brand and product.

To maintain our ISO 9001 certification, our members are frequently trained and tested in their ability to distinguish and describe 70+ flavours and descriptors.

Troubleshooting based on sensory data:
ALECTIA has developed a scheme for executing flavour improvement projects based on multivariate statistical analysis (MVA). Our tool makes it possible to collect and analyse sensory, process and lab data in one database. ALECTIA has carried out several projects based on this methodology, which ensures a systematic identification of valuable improvement initiatives.

The scheme is also useful for improving foam, haze/floaters, filterability, and other parameters that depend on raw materials and process settings.

Sensory analysis of trade samples:
Modern breweries want to be in control of the entire supply chain, from the cultivation of barley and hops to the beer-in-trade. At ALECTIA we help you stay on top of things. We systematically collect data and sample products from the trade for thorough analysis, and we compare them by assessing various characteristics that consumers find important.

Our standard Profile Analysis considers samples of both fresh and aged beer products to produce a Flavour Stability Analysis. We provide a thorough PDF report commented by one of our brewing consultants. Contact us to see an example and hear more about how to proceed!

Want to learn more?
For prices and conditions please contact Jeppe Kieldsen at ALECTIA. Reach him by e-mail – jki@alectia.com – or by phone: +45 23 393 679.

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Contact

Senior Consultant, MSc.
Jeppe Kieldsen
T. +45 23 393 679
E. jki@alectia.com

ALECTIA Beer Tasting Laboratory, 1948